Indian Sabzi: Chatpati Masaledaar Arbi

Kids these days are very particular about vegetables and my son is no exception. He is very particular about vegetables…but one sabzi he loves the most is arbi :):)

Whenever I ask him what should I make, he says masala arbi. So today I made CHATPATI MASALA ARBI just for him to ensure that he eats his lunch well.

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Here is the recipe:


Arbi : 250 gm

Green Chili : 2 small pieces

Coriander Leaves

Olive Oil: 4 tbsp

Masala/Spices ( As per taste): Salt, Turmeric,  Coriander Powder, Garam Masala, Amchur Powder , Dry Pudina, Ajwain, Asafetida ( Hing)



1) Take arbi in a pressure cooker and add water. Heat it till one whistle.

2) Now drain the water and peel the outer layer from arbi.

3) Cut the arbi in two pieces.

4) Take every individual cut pieces and keep in the center of your palm. Now press each one of them so that they become round in shape.

5) Add oil in a pan. When the oil becomes hot, add hing and ajwain.

6) Add arbi pieces and saute them for 5 minutes.

7) Now add all the spices mentioned above and mix the arbi well with masala.

8) Now  cover the pan with a lid and let it cook for 5 minutes on medium flame.

9) Garnish it with chopped onion and coriander leaves.

Enjoy chatpati masaledaar arbi with garma garam chapati…Yummmmm!!


Indian Sweet 5 Minute Special: Til ki Chakki

Sakraat is a major festival at our place and it is celebrated on 14th Jan every year. We celebrate Sakraat with a traditional sweet called Til/Sesame ki Chakki, It is not only super easy to make but also very tasty to eat.

Yesterday I made this as a warm up for the upcoming Sakraat festival and it turned out to be super yummy. Here is the recipe:

chakki 2 chakki


White Til or Sesame : 1 1/2 bowl

Sugar: 1 bowl

Elaichi or Cardamom Powder – 1 tsp

Lemon Juice – 1/2 tsp


  1. Take a pan and roast Til lightly for 2-3 mns.
  2. On high flame, take another pan and add sugar, lemon juice in it. Now roast it completely till sugar melts.
  3. Now mix Til and elaichi powder in it properly.
  4. Now on a flat surface, brush  oil on it. Now immediately collect the Til mixture in round shape and roll it with belan or rolling pin like a chapati. Make sure that you brush the belan also with oil.
  5. You can roll the Til mixture as per the thickness you want..
  6. Cut it into pieces now and enjoy it with your family.

Healthy Indian Breakfast: Masaledaar Kaale Chane with Vegetables

Women in general require calcium and iron daily and if not taken properly can lead to serious health issues in the latter stage of our lives. So to avoid any health issues, I try to include dishes which can fulfil this requirement. One of my favorite is Masaledaar Kaale Chane with vegetables….

It is not only healthy but very delicious also. My entire family loves eating it and hopefully yours will too:).

Here is the recipe:

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Kale Chane : 1 bowl

Chopped Onion: 1 small piece

Chopped Tomatoes : 2 small pieces

Chopped Capsicum ( different colors) :  1 bowl

Chopped Green Chili: 1 piece

Coriander Leaves

Vegetable Oil: 2 tbsp.


Spices (as per taste): Salt, Black Salt, RedChili Powder, Chaat Masala, Mustard Seeds, Dry Pudina


1) Soak kale chane overnight.

2) Add salt, water and kale chane in a pressure cooker and boil them  till one whistle. Drain the chane now and keep aside the water.

3) Take a pan and add oil to it. When oil is heated, add mustard seeds. Now add all the spices as per taste and add a 1/4 cup of water ( which was kept aside) in it. Cook the masala for 5-7mns till it starts to leave oil.

4) Now add chane to the pan and mix them thoroughly.

5) Now add the chopped vegetables as toppings on the chane. Garnish it with coriander leaves and serve this healthy nutritious breakfast  to your family.


Who doesn’t want dessert or sweets after lunch or dinner?

For most of us, the answer will be yes. So for my family I made these easy to make sweet and soft COCONUT SHAKKARPARA in just half an hour. These can be eaten during tea time as well:). For me they have an additional purpose as well- whenever w go outside for travel, I pack them up so that they can eaten during the journey as well:).

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Whole Wheat: 2 bowl

Sooji : 1/2 bowl

Grated coconut (Desiccated): 1/2 bowl

Elaichi : 1 tsp

Crushed Sugar: 1 bowl

Ghee: 3/4cup

Vegetable oil for deep frying.

1) Mix all the ingredients together except ghee. Now warm the ghee and mix it.

2) Make a dough out of it and keep it aside for 10 minutes covered with a muslin cloth if possible.

3) Now make big circular balls from this dough. Roll these balls into flat circular shape like we do for chapati or paratha.

4) Now cut it into small rectangular pieces. Makes holes in them using a fork.

5) Separate the pieces. Take a deep pan and heat the oil in it properly.

6) Once the oil is heated, put the rectangular pieces in it and fry them on medium flame till they turn brown from both the sides.

Yummy and delicious coconut shakkarpara are ready to be eaten:):)

Indian Breakfast Special : Jhatpat Kaju Idli or CashewNut Idli

Time is of essence today and all of us are in need of jhatpat or quick healthy recipes. Normally we know that idli batter requires hours of preparation but is it really possible to make that? Sometimes yes but not everytime so here is a quick recipe for yummy kaju idli which can be made instantly.


Idli Batter:

Sooji: 200 gm

Water : Double the amount of sooji

Salt –  1 teaspoon

Fresh curd: 2 tablespoon

Eno : 1/2 teaspoon

Idli Tadka:

Oil: 1 tablespoon

Green Chili – 1 pieces

Coriander Leaves

Curry Leaves

Cashew nuts: 10-12 pieces

Spices: Salt, Red Chili Powder, Chaat Masala Powder, Mustard Seeds, Asafetida, Kalaunji Seeds (1/4 teaspoon) 


  1. Mix all the ingredients in the batter and keep it aside for 10 minutes. The batter should be thick.
  2. Take a pan and add oil to it. Add mustard seeds, kalaunji seeds and asafetida. Now add cut cashew nuts in it and roast it for 2 minutes. Now add chopped green chili and curry leaves. Now add this in the mixture along with coriander leaves.
  3. Now add Eno to it and mix it thoroughly. Instantly put this mixture in idli mould and steam it for 10-15 minutes. Remember when you put the idli mould in steamer, the water should be boiling properly at that time in the steamer.
  4. Garnish with cashew nuts on the top and serve hot with coconut/ green chutney and garma garam chai.

Guest Recipe of the Day by Veena Bodani: Gud Papdi

Today’s guest recipe of the day is from VEENA BODANI.




Ghee- 1 1/2 cups

Whole wheat flour- 2 cups

Powdered / grated jaggery- 1 cup

Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)

Cardamom powder- 1/4 tsp

Nutmeg powder- 1 pinch


  1. Heat ghee in a heavy bottomed pan. Add whole wheat flour and fry stirring continuously until it turns golden. • Allow this to cool slightly. When it is lukewarm, add grated jaggery and mix well until combined.
  2. Add sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
  3. Transfer this to a greased tray .Press and level it .
  4. Add chopped nuts on top and press it using a spoon. Cut into squares.
  5. Allow it to cool completely before transferring on to a serving tray or an airtight container

Indian Breakfast: Jugaad Cutlets

No matter how much you try, there is something or the other which gets carried forward in you kitchen as leftover the next day. Be it 1-2 extra chapati or daal or any sabzi that you ate for lunch or dinner. Sometimes it can be snacks also like peanuts etc.

In Indian culture, we all are told by our parents to respect food and never throw it away. That is why I always try to ensure that in case at times even if leftover food is there, it is used up the next day.

So today  I made these yummy jugaad cutlets :):).

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The point of these jugaad cutlets is to ensure that you can use whatever is left in your kitchen and the ingredients can be completely flexible. It is not necessary for you to use my ingredients, use whatever is left in your kitchen ( to avoid throwing food),mix grated vegetables and bind them with besan and bread crumps.


I had kali masoor ki daal, aloo meti ki sabji, dahi roti, boiled potatoes, murmure (which were not being used for any purpose), little bit of peanuts.

In these I added grated onion, capsicum, green chili, ginger, paneer cubes and coriander leaves to make it more tasty.

For binding, I used besan and bread crumps. For spices, I added salt, red chili powder, chaat masala and garam masala.

So overall I mixed everything and made round shaped cutlets out of them. Now take a tava, brush it with oil and  shallow fry from both the sides.

Yummy Jugaad cutlets are ready to be eaten with green chutney.